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Balsamic Rosemary Onion Jam (and an 11-piece Anolon Cookware Set Giveaway!)

Balsamic Rosemary Onion Jam

This is a big one folks.

Perhaps the biggest one yet.

In collaboration with Anolon® and their Make It Yours campaign this holiday season, I’m so excited to share this recipe with you today, along with what just might be the biggest giveaway I’ve ever hosted on this blog. Be sure to scroll to the bottom of this post to enter to win an 11-piece Anolon® Nouvelle Copper Cookware Set, valued at $399.99!

Anolon® Cookware Giveaway

But before you get distracted by the prospect of prizes galore, let’s talk onions.

Or, more specifically, onion jam.

It’s unlike any jam you’ve had before. Rich and savory, with a hint of sweetness and verdant rosemary, this jam would make an excellent side on your holiday table. Serve it with biscuits or toast; spread it on your turkey, swirl in in your mashed potatoes. It’s a versatile spread that’s part condiment, part sauce, and entirely delicious.

Balsamic Rosemary Onion Jam

You know what’s amazing? Goat cheese biscuits with onion jam, that’s what. *Drops mic*

Balsamic Rosemary Onion Jam

What starts as almost 10 cups of sliced onions cooks down to a sweet, sticky jam. It may seem like a measly amount for all that time and effort, but that’s before you taste just how much flavor is packed into each bite.

Balsamic Rosemary Onion Jam

Yield: 3/4 cup

Total Time: 1 hour

Ingredients:

  • 2 tablespoons olive oil
  • 4 large onions, thinly sliced (about 10 cups sliced)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

Preheat oil in a large skillet over medium heat. Add onions. Cook, stirring occasionally, until onions are soft, translucent, and just beginning to brown, about 20 minutes. Stir in balsamic vinegar, brown sugar, rosemary, and salt and pepper. Continue to cook, stirring occasionally, until liquid is evaporated and onions are dark brown and reduced to 3/4 cup, about 40 minutes more. Remove from heat and let cool. Store in a glass jar or airtight container in the refrigerator for up to 1 week.

And now, without further adieu… Anolon® has generously offered an 11 piece set of their stunning Nouvelle Copper Cookware to one lucky L&OO reader. I’m being completely honest when I say that we use our pans daily and they are by far the best pans I’ve ever used. That 12″ skillet you see up there? Almost 2 years old. But you wouldn’t know it. Strong and durable, even cooking, easy to clean… it’s like the cookware trifecta and they hit all the important points.

In short… you REALLY want to win this set.

I’m crossing my fingers for you!

Anolon® Nouvelle Copper Cookware Set Giveaway

Giveaway is now closed. Thanks for entering!

Congratulations to Ashley, comment #806! Hope you enjoy your new cookware! :)

The fine print: No purchase necessary. Giveaway open to US residents only. Void where prohibited. Winner will have 48 hours to respond otherwise an alternate winner will be chosen. Bonus entry requirements will be verified if selected as the winner, otherwise an alternate winner will be chosen. Giveaway sponsored by Anolon®. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love.

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975 Comments

  1. 301
    Margot C
    Posted On December 13, 2013 at 2:42 pm

    I follow both Love & Olive Oil and Anolon® on Pinterest as Margot Core.

  2. 302
    Darel
    Posted On December 13, 2013 at 2:46 pm

    I would add minced fennel bulb to the recipe and as it cools I would incorporate an ounce each of whiskey and honey. This would give the jam depth of flavor and expand it’s overall use. 

  3. 303
    Betsy
    Posted On December 13, 2013 at 2:55 pm

    I would put some leeks in there as well!

  4. 304
    Xueying
    Posted On December 13, 2013 at 2:57 pm

    Oh man, I could add some honey to the mix

  5. 305
    Amy
    Posted On December 13, 2013 at 3:05 pm

    Let’s see…. I think I would add some cherry tomatos. Potentially add feta upon serving!

  6. 306
    Amy
    Posted On December 13, 2013 at 3:05 pm

    I get love&olive oil emails!

  7. 307
    Hannah
    Posted On December 13, 2013 at 3:21 pm

    I would put this into a caprese to give it a bunch of flavor with the onions.

  8. 308
    Danielle
    Posted On December 13, 2013 at 3:27 pm

    I might use it in a dip, but it looks delicious the way it is!

  9. 309
    Sascha
    Posted On December 13, 2013 at 3:28 pm

    I would love to add some fig to it!

  10. 310
    Sascha
    Posted On December 13, 2013 at 3:29 pm

    I subscribe

  11. 311
    kandice
    Posted On December 13, 2013 at 3:29 pm

    I’d add a hit of heat to the jam – a little red pepper flake or chili. 

  12. 312
    Valerie
    Posted On December 13, 2013 at 3:43 pm

    After tasting how sweet it is, I would put on a cheese platter. With some crusty bread or crackers, apples and pears… Mmmmm. Already feels like a party!

  13. 313
    Posted On December 13, 2013 at 3:54 pm

    I would use sweet onions and Vom Fass Medeno Balsamic Vinegar (to die for!). In fact, that’s what I’m planning on doing. Since I make a killer Southern buttermilk biscuit, that’s my plan!

  14. 314
    Sandra Lea
    Posted On December 13, 2013 at 3:57 pm

    I would add a little spice, some red pepper perhaps or add a little orange zest.  Looks yummy, can’t wait to try it.

  15. 315
    Posted On December 13, 2013 at 3:58 pm

    I would serve this with a juicy pork tenderloin and mashed potatoes

  16. 316
    Posted On December 13, 2013 at 3:58 pm

    Pinterest name; kaningyip

  17. 317
    Posted On December 13, 2013 at 4:03 pm

    This recipe sounds so good I think I’d use it as it is. Maybe it’d be good on eggs in the morning? Or with a bagel and cream cheese.

  18. 318
    Posted On December 13, 2013 at 4:17 pm

    This looks so good! We are all onion fanatics at my house. First, I would make a double batch. The slicing goes quickly with a mandolin slicer. ;)

    I think I’d like to try it with thyme either instead of the rosemary, or perhaps a blend of the two. And since thyme is a more delicate herb – I’d wait until about halfway through the cooking to add it.

  19. 319
    Posted On December 13, 2013 at 4:18 pm

    I’m already subscribed! yay! Debra (dot) womack (at) gmail (dot) com

  20. 320
    Carly
    Posted On December 13, 2013 at 4:19 pm

    I AM Subscribed! Love it!

  21. 321
    Posted On December 13, 2013 at 4:20 pm

    I tweeted! Here’s the link: https://twitter.com/dubbage42/status/411621447744774144

    And my email addy is debra (dot) womack (at) gmail (dot) com

  22. 322
    Posted On December 13, 2013 at 4:22 pm

    I already follow you on Pinterest… and now I follow Analon too. Here’s my pinterest addy…. http://www.pinterest.com/dubbage42/

    And my email addy is debra (dot) womack (at) gmail (dot) com

  23. 323
    Carly
    Posted On December 13, 2013 at 4:24 pm

    For updates, I’d definitely add some red wine in the mix. And I might do a spicier version with red pepper flake in it—just a pinch! I live in Walla Walla, so undoubtedly I’d use our Walla Walla Sweets for an extra sweet punch, the spice would cut that just right!

  24. 324
    Posted On December 13, 2013 at 4:53 pm

    Love this onion jam, Lindsay! It would make such a delicious, unique holiday gift.

  25. 325
    Lindsey
    Posted On December 13, 2013 at 4:55 pm

    This looks good served on a crostini or maybe as a condiment on a burger. Love your recipes!

  26. 326
    Lindsey
    Posted On December 13, 2013 at 4:56 pm

    I already follow both on Pinterest and recieve emails.

  27. 327
    Christy Spurlock
    Posted On December 13, 2013 at 5:21 pm

    Sounds like it would be great in fajitas.

  28. 328
    Christy Spurlock
    Posted On December 13, 2013 at 5:22 pm

    I subscribe with email….

  29. 329
    Christy Spurlock
    Posted On December 13, 2013 at 5:23 pm

    I follow both on pinterest

  30. 330
    Lauren
    Posted On December 13, 2013 at 5:36 pm

    I would put on a blt! Looks delicious. 

  31. 331
    Lauren
    Posted On December 13, 2013 at 5:37 pm

    Already subscribed

  32. 332
    Stephanie P
    Posted On December 13, 2013 at 5:48 pm

    It sounds delicious as is, but I would try it as a “marinade” with baked fish! 

  33. 333
    Alex D.
    Posted On December 13, 2013 at 5:49 pm

    I might add some crumbled bacon if I thought it needed something else!

  34. 334
    Alex D.
    Posted On December 13, 2013 at 5:50 pm

    I follow both on pinterest

  35. 335
    Sarah
    Posted On December 13, 2013 at 5:56 pm

    I’d love to put this in little tarts. 

  36. 336
    Posted On December 13, 2013 at 6:02 pm

    This would be awesome to have! So, I’d make a pizza with the jam, top that with bacon and arugula. Mmm yum! 

  37. 337
    Posted On December 13, 2013 at 6:02 pm

    I subscribed to your email list! 

  38. 338
    Posted On December 13, 2013 at 6:03 pm

    I follow you and Analon on twitter and tweeted. 

  39. 339
    Posted On December 13, 2013 at 6:04 pm

    I follow you and Analon on Pinterest, my username is fabiola~notjustbaked. 
    Thanks! 

  40. 340
    Allison Krzastek
    Posted On December 13, 2013 at 6:20 pm

    I would use this jam on grilled cheese!  Maybe paired with brie and thin slices of ham… mmmm :)

  41. 341
    Chloe
    Posted On December 13, 2013 at 6:34 pm

    What a delicious recipe! 
    I would slice figs in half, add a large dollop of this jam and wrap it in proccuito carmalizing it all in the oven. Would make a sinfully delicious appetizer to serve.

  42. 342
    Liz Francken
    Posted On December 13, 2013 at 6:35 pm

    Onion jam my own way…. I told my hubby about onion jam and he said “eww” too quickly bc I’m dreaming up some added mango and ginger and finally figuring out how to make those delicious Indian chutneys. Perhaps w some apples instead of mango since they’ll be still in season. :-)

    I subscribe to the email already and would love, hug, and squeeze that Anolon set with cooking adventures. Pick me!

  43. 343
    Laura Tepper
    Posted On December 13, 2013 at 6:39 pm

    I would pan fry large rounds of potato and serve them with a dollop of this jam and some creme fraiche for a delicious appetizer!

  44. 344
    Rosey
    Posted On December 13, 2013 at 6:39 pm

    I would make it with my homegrown onions!

  45. 345
    Laura Tepper
    Posted On December 13, 2013 at 6:41 pm

    Subscribed to newsletter!

  46. 346
    Liz Francken
    Posted On December 13, 2013 at 6:42 pm

    Pinterest for both are followed. Pinterest member name: emfrancken25.

    Onion jam my own way…. I told my hubby about onion jam and he said “eww” too quickly (typical but then gobbles up all my cooking, and many recipes fr you) bc I’m dreaming up some added mango and ginger and finally figuring out how to make those delicious Indian chutneys. Perhaps w some apples instead of mango since they’ll be still in season. :-)

    I would love, hug, and squeeze that Anolon set with cooking adventures. Pick me!

  47. 347
    Laura Tepper
    Posted On December 13, 2013 at 6:46 pm

    I tweeted!  https://twitter.com/CookingInKenzo/status/411657745226416129

  48. 348
    Laura Tepper
    Posted On December 13, 2013 at 6:48 pm

    Pinterest username: lauraska

  49. 349
    Posted On December 13, 2013 at 7:01 pm

    I’d swap the brown sugar for honey and add fresh thyme.

  50. 350
    brittany
    Posted On December 13, 2013 at 7:23 pm

    yum! I think that I´d try your recipe first before trying out any modifications, although I would probably use hazelnut oil instead of olive oil.

  51. 351
    Posted On December 13, 2013 at 7:27 pm

    I’m thinking it would be fabulous in a grilled cheese.  UMMM

  52. 352
    Posted On December 13, 2013 at 7:31 pm

     I Followed love and olive oil and Anolon on twitter and I tweeted

  53. 353
    Posted On December 13, 2013 at 7:32 pm

    I follow both Love & Olive Oil and Anolon on Pinterest – my pinterest name is cupate50

  54. 354
    Posted On December 13, 2013 at 7:33 pm

    I subscribe via email

  55. 355
    Posted On December 13, 2013 at 7:41 pm

    I may add some olives or serve it as a spread on sandwiches with salami and mustard

  56. 356
    Posted On December 13, 2013 at 7:41 pm

    Follow both on pintrest (cinnamonfreud)

  57. 357
    Posted On December 13, 2013 at 7:59 pm

    I already subscribe! Meatloaf topping. Goat cheese Brushetta. Out of the jar and into my mouth. Pizza. Out of the jar and into my mouth. Burgers. out of the jar and into my mouth…

  58. 358
    Jamie W.
    Posted On December 13, 2013 at 8:11 pm

    I’d use Vidalia Sweet Onions. I live in Georgia and they’re a staple around here. Also, I think I’d experiment with different balsamic vinegar flavors. Fig, perhaps? Maybe a selection of berries? This sounds really yummy!

  59. 359
    Jamie W.
    Posted On December 13, 2013 at 8:15 pm

    I subscribe to your newsletter, I follow you on Twitter and I tweeted about the contest:
    https://twitter.com/TextEngineering/status/411680012794753025

  60. 360
    Anca Clintoc
    Posted On December 13, 2013 at 8:24 pm

    i woul like to try is with some red peppers in it.

  61. 361
    Anca Clintoc
    Posted On December 13, 2013 at 8:25 pm

    I already receive your Newsletter

  62. 362
    carli snyder
    Posted On December 13, 2013 at 8:25 pm

    I make an onion jam that is exactly the same as this one, with one exception (I don’t add brown sugar). I love it on almost anything; flatbread with arugula and goat cheese, in a fritatta, on a burger or grilled cheese, on top of fried green tomatoes with bacon and spicy black beans…the list goes on and on.

  63. 363
    Anca Clintoc
    Posted On December 13, 2013 at 8:26 pm

    I follow on Pinterest –   ancadaniela

  64. 364
    Mimi
    Posted On December 13, 2013 at 8:44 pm

    I’d stuff it in puff pastry with cheese!

  65. 365
    JennyBC
    Posted On December 13, 2013 at 8:53 pm

    Recipe sounds yummy.   I might play around with herbs and spices like cardamom  or the addition of an apple.  It sods delicious just as you printed it though.  Can’t wait to try it

  66. 366
    JennyBC
    Posted On December 13, 2013 at 8:54 pm

    I already subscribe to L&OO by email

  67. 367
    JennyBC
    Posted On December 13, 2013 at 8:54 pm

    I am following L&OO and Analon on Pinterest: JennyBC

  68. 368
    Posted On December 13, 2013 at 8:55 pm

    i would…  add some bacon :)

  69. 369
    Cindy
    Posted On December 13, 2013 at 8:56 pm

    That jam sounds amazing! Perfect with a warm English muffin on a cold day!

  70. 370
    Nora
    Posted On December 13, 2013 at 8:57 pm

    First I would double it!  Then eat it all before anyone could even see it!  LOL!  It sounds so good, maybe put it in some puff pastry…..  maybe just a spoon!

  71. 371
    Shanna
    Posted On December 13, 2013 at 8:58 pm

    I would love to serve these on canapés with a few different kinds of cheeses.

  72. 372
    Shanna
    Posted On December 13, 2013 at 8:59 pm

    Subscribed to your newsletter.

  73. 373
    Kathy
    Posted On December 13, 2013 at 9:06 pm

    I would serve this on a pork loin sandwich.

  74. 374
    Cecile
    Posted On December 13, 2013 at 9:13 pm

    I would use this jam with ham and grilled cheese sandwich. I’m sure I could add bacon to the onion jam.

  75. 375
    Rebecca Freedman
    Posted On December 13, 2013 at 9:13 pm

    I’d use the jam to make tarts with goat cheese!  I love onion jam- also on sandwiches or grilled cheese.

  76. 376
    laura
    Posted On December 13, 2013 at 9:18 pm

    I would not change the recipe. I think that it would make a lovely sandwich. Poppyseed roll and the best roast beef sliced thin piled high with layers of jam and a good cheese.

  77. 377
    Anie U
    Posted On December 13, 2013 at 9:21 pm

    Onion jam would make an interesting pizza component!

  78. 378
    Anie U
    Posted On December 13, 2013 at 9:22 pm

    Following on Pinterest – aniebananie13

  79. 379
    Anie U
    Posted On December 13, 2013 at 9:23 pm

    Following on Twitter and tweeted – https://twitter.com/AnieUnder/status/411697884640210944

  80. 380
    Sally Tews
    Posted On December 13, 2013 at 9:53 pm

    I subscibe to your e-mail~my hubbie would eat this on everything~hot dogs hamburgers etc.

  81. 381
    Karla G
    Posted On December 13, 2013 at 10:05 pm

    I might add some jalapenos to it, to spice it up for my dad!

  82. 382
    Posted On December 13, 2013 at 10:05 pm

    Yum! I love onion jam! It’s my favorite sandwich spread!

  83. 383
    Karla G
    Posted On December 13, 2013 at 10:06 pm

    I follow you both on twitter and tweeted about the giveaway.

  84. 384
    Posted On December 13, 2013 at 10:08 pm

    I would love to figure out a way to combine this onion jam with some ooey, gooey, stinky and melty brie. YUM.

  85. 385
    Posted On December 13, 2013 at 10:09 pm

    *tweet tweet*

  86. 386
    Posted On December 13, 2013 at 10:10 pm

    I also follow both on pinterest. [username : sweetbetweens]

  87. 387
    Danna
    Posted On December 13, 2013 at 10:27 pm

    I would definitely put this in or on mini quiches. Or mix into a yeast roll recipe as a swirl.

  88. 388
    Leah
    Posted On December 13, 2013 at 10:50 pm

    This looks gorgeous. I might add some dried cherries and some toasted fennel seeds for a funkier note.

  89. 389
    Gina Guthrie
    Posted On December 13, 2013 at 11:32 pm

    I’d add bacon.

  90. 390
    Gina Guthrie
    Posted On December 13, 2013 at 11:32 pm

    I follow you on pinterest

  91. 391
    Gina Guthrie
    Posted On December 13, 2013 at 11:33 pm

    I follow analon on pinterest

  92. 392
    Gina Guthrie
    Posted On December 13, 2013 at 11:33 pm

    I subscribe.

  93. 393
    Ashley
    Posted On December 13, 2013 at 11:41 pm

    I would serve it with crackers and Brie cheese!

  94. 394
    Ashley
    Posted On December 13, 2013 at 11:41 pm

    Already subscribed!

  95. 395
    Michele aka Goat Girl
    Posted On December 13, 2013 at 11:53 pm

    I don’t like onions. My boyfriend loves them but he’s not a big balsamic fan so I would omit the balsamic and substitute soy sauce, or red wine vinegar for him. 

  96. 396
    Michele aka Goat Girl
    Posted On December 13, 2013 at 11:54 pm
  97. 397
    Beth
    Posted On December 14, 2013 at 1:00 am

    Onion jam with beets and feta!
    Grilled cheese w/ onion jam!
    Spinach and onion jam omelet!

  98. 398
    Posted On December 14, 2013 at 1:15 am

    I would smear it on a delicious biscuit with fresh crumbled goat cheese! And maybe add some bacon. Bacon AND onion jam? Yum!

  99. 399
    Posted On December 14, 2013 at 1:21 am

    Oooh this sounds delish as is, but I’m sure my roommates would want to kick it up a notch with some chili powder!!

  100. 400
    Josh
    Posted On December 14, 2013 at 2:15 am

    I’d put it on a buttered bagel and sausage sandwich.